If you just read the title of this post and wondered why in the world would I be writing a post about such a simple task, well then think again. Anyone who makes hard boiled eggs on a regular basis knows how frustrating it is when you start peeling an egg and the shell is all stuck to the egg white. By the time you are done peeling the egg, you are left with nothing more than a yolk and a little bit of egg white. This is not my idea of easy at all. So let’s go over some of the basics (which I am sure you all know) but are still very important. Place room temperature eggs (leave out for 20-30 minutes before cooking) in cold water, in a single layer in a pan and cover with about an inch of water. Bringing the eggs to room temperature will greatly reduce the risk of them cracking during cooking. Bring the water to a boil. Once it begins to boil, cover and remove from heat. Let the eggs sit for 16-18 minutes depending on the size of the egg. Once you have finished cooking the eggs, quickly put eggs in an ice bath. This step is vital in getting the membrane to separate from the shell thus leading to easy peeling. Let them cool for at least 15 minutes in the ice bath before peeling.
There are three main goals when making hard boiled eggs:
1. To have whites that are tender and not rubbery.
To avoid this do NOT add salt to the water. I have heard that this will make them easier to peel but all that will happen is it will raise the boiling point of the water and lead to tough whites.
2. Avoid the green egg yolk.
The green egg yolk occurs when the eggs are over cooked so always time the eggs when they are cooking.
3. Easy to peel
Here is what I have learned. The easiest eggs to peel are not the freshest. Fresh eggs are ALWAYS difficult to peel. The easiest way to tell how fresh eggs are is to put all the eggs in a bowl of cold water and see how the egg lies. If it lies on it side, it is very fresh. If it stands upright them it is a bit older because as an egg ages the air pocket in it moves to the top. If it floats, throw it out. Once you know which are the oldest, choose those to boil and the peeling will be much easier. I have also tried adding 1 tsp. of baking soda to the water which does seem to help with the peeling a little so I always add it.
These just so happen to be one of my favorite things, but something that is quickly spoiled when the shell sticks to the egg white. Follow the tips above for easy peel eggs. When making deviled eggs, place the egg carton on it’s side in the refrigerator for about 24 hours before making the hard boiled eggs. This allows the yolk to shift to the center of the egg and will ensure a perfectly center yolk for you hard boiled eggs.
I love eggs and in my house we eat them on a regular basis. For a long time, eggs have gotten a bad rap as being full of fat and cholesterol, well think again. There is a reason that they are called “The Incredible, Edible Egg”! Check out the link below for just a few of the health benefits of eggs for you and your whole family.
Well what did you think? Was this helpful? I would love your feedback. Thanks for reading and happy hard boiling!